Colleen's breaded honey tarragon chicken

This is one of those wonderfully simple recipes that doesn’t really need measurements. Chicken breasts are coated with warm honey, tossed with breadcrumbs and tarragon, and baked until golden and tender. An added bonus—the honey and breadcrumbs give off an aroma almost like cake while the chicken is baking.

Cook Time: About 1 hour

Ingredients:

• Boneless, skinless chicken breasts, patted dry

• Honey, enough to coat the chicken

• Breadcrumbs, as needed

• Dried tarragon, to taste

Instructions:

1. Preheat oven to 350°F.
2. Place breadcrumbs in a large resealable bag. Add dried tarragon to taste and shake to combine.
3. Warm enough honey to generously coat the chicken and place it in a small bowl.
4. Dip each chicken breast into the warm honey, coating both sides.
5. Working with one piece at a time, place the honey-coated chicken in the bag with the breadcrumbs and tarragon.
6. Shake, shake, shake until the chicken is thoroughly coated. Repeat with the remaining chicken.
7. Arrange the coated chicken in a baking dish.
8. Bake for about 1 hour, or until the chicken is cooked through and the coating is nicely golden.

Cook’s Note: There really aren’t any measurements for this recipe—just eyeball the ingredients and use as much tarragon as you like. And don’t be surprised if the kitchen smells a little like cake while it’s baking!
Leftovers: The chicken is also very good cold or reheated and makes a great addition to salads or sandwiches.
Source: Family Recipe